Recipe Preparation

Soup

Combine cucumbers, grapes, bread, almonds, garlic, and 1 1/2 tsp. salt in a large bowl (the salt helps draw out naturally existing water from ingredients). Cover and let marinate in refrigerator for at least 12 hours and up to 24 hours.

Transfer cucumber mixture with any accumulated juices to a blender and purée until very smooth. Strain through a fine-mesh sieve into a large bowl. Vigorously whisk in yogurt, olive oil, vinegar, verjus, almond oil (if using), and honey until smooth. Chill until cold, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Garnishes

Preheat oven to 350°. Toss bread with 1 Tbsp. oil; season with salt. Scatter bread over a small rimmed baking sheet.